1 BAG OF MINIATURE REESE CUPS FROZEN
1 & 1/4 CUPS ALL PURPOSE FLOUR
3/4 TEASPOON BAKING SODA
1/4 TEASPOON SALT
1/2 CUP BUTTER FLAVORED CRISCO (don't substitute)
1/2 CUP PEANUT BUTTER
1/2 CUP WHITE SUGAR
1/2 CUP BROWN SUGAR
1 EGG
1 TEASPOON VANILLA EXTRACT
In a large mixing bowl, cream together the Crisco, peanut butter, sugars, egg and vanilla until it is smooth and creamy. Next add the dry ingredients and beat until smooth. Roll this dough into 1" balls and place them in an UNgreased mini-muffin pan:
Bake them at 375 for 10 minutes and they will look like this:
Immediately press a FROZEN miniature Reese's cups into the center of each cookie (pressing down until the top of the candy is at the same level as the top of the cookie).
Let these cool IN THE PAN for about 2 minutes before you try to remove them. To remove the cookies, insert just the tip of a thin knife between the cookie and the pan (the knife will help you lift the cookie out). The chocolate will melt from the heat of the cookie, so it will be messy until the chocolate re-sets. You can speed set them in the fridge.
BE CAREFUL, THEY ARE ADDICTING!!
THE ULTIMATE (FILLED) PEANUT BUTTER COOKIE FOOD RECIPESBy Coleen Marie